Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.

Vella Puttu Recipe is perfect for people who prefer sweets that are not too sugary or heavy. It is made with simple ingredients and it doesn't require much effort to prepare. Even though it's a festive sweet, this recipe can be made on regular days when you feel like having a quick and tasty homemade snack or dessert.

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About Vella Puttu

Vella Puttu is a much-loved sweet dish with a soft, crumbly texture and a homemade taste. It is made with just a few ingredients - mainly jaggery, rice flour, cardamom, and coconut. These ingredients come together beautifully to create a sweet that feels light yet full of flavor.

Vella Puttu is a beloved treat in many households, especially during festive times. It's not just about the taste-it's about the memories, traditions, and the joy of sharing something homemade with others. The aroma of melted jaggery mixed with cardamom and coconut often fills the kitchen, making it a warm and inviting delight.

This recipe is also perfect for beginners. Since it doesn't require fancy tools, anyone can try it at home. It's a lovely way to enjoy a traditional sweet without spending too much time in the kitchen. This sweet carries the essence of tradition and comfort in every spoon.

Similar Recipes

• Vella Kozhukattai Recipe
• Ragi Puttu Recipe (Fingermillet Puttu)
• Karthigai Kozhukattai Recipe
• Aval Varattiyathu Recipe
• Kambu Maavu Puttu

Vella Puttu Ingredients

• Rice flour - This is the key ingredient. Adds the base texture of the dish, which is soft and crumbly once steamed. Rice flour absorbs the jaggery syrup well, making it perfect for this recipe.
• Jaggery, water - Used to prepare the jaggery syrup. It adds sweetness and richness to the dish. It's also a healthier alternative to refined sugar.
• Ghee - Used for frying cashews and adds richness and a delicious, aromatic flavor to the dish.
• Cashews, coconut - Add a rich, nutty flavor and a crunchy texture with a mild sweetness that complements the other ingredients.
• Cardamom powder - Adds a warm, aromatic flavor to the dish. It pairs perfectly with the jaggery and coconut.
• Edible camphor - Adds a unique flavor and fragrance, often used in traditional sweets for its distinctive aroma. It's optional, but it enhances the authenticity of the dish.

Why This Recipe Works

• This recipe is made with just a few simple ingredients.
• It's a simple and quick recipe to prepare.
• This recipe has a soft, crumbly texture making it tasty.
• Jaggery adds natural sweetness, a healthier alternative for white sugar.
• It has a mild sweetness and a rich, aromatic flavor.
• It's a healthy snack recipe that can be made in advance.
• Perfect for festivals and special occasions.

How to make Vella Puttu Step by Step

1.Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, keep mixing.

2.The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it (pidicha pidikkanam vitta uthuranum). Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like. Steam the mixture for at least 8-10 minutes.

3.Cool down and then crumble it with your hands to break the lumps formed. Set aside. Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.

4.Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency. Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.

5. It should form a soft ball. This is the correct consistency. In a teaspoon of ghee fry the cashews and keep it ready.

6.Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor. Keep mixing till it becomes dry and all the jaggery syrup is absorbed. Add coconut, ghee fried cashews, mix well and switch off.

Enjoy it hot or warm!

Expert Tips

• Rice flour - If you don't have time to grind rice flour at home, you can use store-bought rice flour or idiyappam flour.
• Jaggery syrup - It's important to cook the jaggery syrup until it forms a soft ball in water for best results.
• Steaming - Steaming the rice flour mixture is essential for the perfect texture. Make sure to steam it thoroughly to avoid lumps.
• Frying - Frying the cashews in ghee adds a rich, nutty flavor that enhances the overall taste of the Vella Puttu.
• Sweetness - If you prefer a sweeter dish, you can add extra jaggery or extra sugar. Adjust it according to your taste preference.
• Coconut - Use freshly grated coconut for rich taste and flavor.

Serving and Storage

Vella Puttu is best served warm, allowing the flavors to blend together. You can serve it as a dessert or a sweet snack with tea or coffee.

As it has coconut, it does not keep well in room temperature for more than a day. You can store it in an airtight container for up to a week in the refrigerator. Simply warm it up before serving.

FAQS

1.Can I use regular rice flour instead of store-bought flour?

Yes, you can use regular rice flour, but store-bought flour gives a smoother texture.

2.Can I substitute jaggery with sugar?

Yes, you can use sugar but jaggery gives a richer flavor and is a healthier alternative.

3.What can I use instead of edible camphor?

Edible camphor adds a unique flavor, but you can skip it.

4.Can I add other nuts?

Yes, you can add other nuts like almonds or pistachios, but cashews are the most commonly used.

5.How do I know if the jaggery syrup has reached the right consistency?

The syrup should form a soft ball when dropped into water. If it dissolves, you need to boil it further. If it is hard then the stage has passed and it has over cooked which will make the puttu hard.

6.Is this recipe kid-friendly?

Yes, it is a kid-friendly recipe.  You can skip edible camphor and add more nuts.

If you have any more questions about this Vella Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vella Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Toor Dal Sundal is a quick to make, tasty mild snack made by cooking toor dal and tempering it with spices, coconut, chillies. It is a healthy evening tea time snack and commonly made during festive times. It has a soft texture and mild flavour and makes it a nice option for a quick snack.

This recipe is very easy to make once the dal is cooked. It has a wholesome taste and feels filling without making it heavy. Toor dal sundal is perfect for anytime when you want a healthy snack. It is mild, with just enough flavour to be enjoyed.

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About Toor Dal Sundal

Toor dal sundal is a traditional South Indian recipe made with toor dal, coconut and simple tempering spices. Toor dal cooks fast, is soft and creamy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This has balance of textures and flavours, also grated coconut adds mild sweetness, soft texture and also balances the warmth of the dal. This recipe comes out soft, creamy and lightly spiced, really comforting to eat anytime. You can also pack this for kids snacks box.

As navaratri has started, thought to post this easy toor dal sundal recipe. Sundal recipes are a must for Navartri. I havent't been to any kollu so to me kollu reminds of watching it in movies and of course sundal and batchanam they offer in kollu.

This recipe can be just customized according to your taste preference, you can add extra curry leaves for more flavour, or add in some roasted peanuts for crunch. Toor dal sundal is pretty versatile, you can have it warm, slightly cooled or at room temperature, still tastes good.

I usually make toor dal sundal as evening snack. My family likes to have it with tea in evening, and it come together so quick if you already have cooked dal.

Similar Recipes

• Toor Dal Dosa
• How to cook dal in Instant Pot
• Sambar Recipe | South Indian Sambar
• Sundal Podi Recipe (Sundal Powder)
• Baked Sweet Potato Fries Recipe

Toor Dal Sundal Video

Toor Dal Sundal Ingredients

• Toor dal - Use the dal as the main ingredient and cook it until soft but still holding its shape.
• Coconut - Added grated coconut at the end so it stays fresh in the sundal.
• Mustard seeds, Split urad dal  - I used mustard and urad dhal in the tempering for the sundal, this adds texture and flavour to the sundal.
• Red chillies - Use small red chillies for the mild chilli flavour in the sundal.
• Curry leaves - Add a few curry leaves to the tempering for flavour.
• Hing - A small pinch is enough for the tempering.
• Water - I used this for cooking the toor dal.

How to make Toor Dal Sundal Step by Step

1.Soak toor dal in water.Rinse well and drain water. Transfer this to pan. Add water to it.

2.Cook in low medium flame. When the dal is mash able but still the grains should hold its shape then its cooked perfectly.

3.Drain the dal and set aside. Heat oil in a pan - add the items listed under 'to temper' add cooked dal.

Serve hot!

Expert Tips

• Cooking  - I cook the toor dal until it is mashable, but make sure the grains still hold their shape.
• Do not overcook - I usually keep checking the dal while it cooks. Overcooking can make it too soft and may turn the sundal mushy.
• Drain well - I just drain the cooked dal before adding it to the tempering. Excess water can make the sundal too moist.
• Sauteing - I toss the cooked dal with the tempering and saute until the extra moisture has gone.
• Coconut at end - I add the coconut after sauteing the dal and toss it well so it mixes evenly without making the sundal wet.

Serving and Storage

Serve this warm as an evening snack and this does not specify refrigeration, storage time or reheating instructions, so it is best to follow the serving suggestion of having it hot or warm.

FAQS

1. Can I use more water to cook the toor dal?

The recipe uses water specifically for cooking the dal. Add enough to cook it properly, then drain the cooked dal before using it for the sundal.

2. Should the toor dal be completely mashed?

No dal should be soft enough to mash but the grains should still hold its shape.

3. Why should the cooked dal be drained?

Draining removes the excess cooking water before the dal goes into the tempering. This helps the sundal become less moist as it is sauteed.

4. Can I skip coconut?

Yes but the coconut adds freshness and nice flavour to the sundal. 

5. How do I know the sundal is ready?

You can cook the sundal to perfection and add tempering its done.

If you have any more questions about this Toor Dal Sundal Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Toor Dal Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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